• Carrot Pumpkin Bars With Orange Icing

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    • 2 c. All-purpose flour
    • 2 tsp Baking pwdr
    • 1 tsp Finely shredded orange peel
    • 1/2 tsp Baking soda
    • 1/4 tsp Salt
    • 3 x Large eggs, beaten
    • 1 1/2 c. Packed brown sugar
    • 1 c. Canned pumpkin
    • 2/3 c. Veg. oil
    • 1/4 c. Lowfat milk
    • 1 tsp Vanilla
    • 1 c. Finely shredded carrots
    • 1 c. Minced walnuts Orange icing Walnut halves, optional


    1. Grease a 15x10x1 inch baking pan; set aside.
    2. In a large mixing bowl stir together the flour, baking pwdr, orange peel, baking soda, and salt. Set the flour mix aside.
    3. In a medium bowl combine Large eggs and brown sugar. Stir in pumpkin, oil, lowfat milk and vanilla. Then stir in carrots and walnuts.
    4. Add in egg mix to flour mix, stirring with a wooden spoon till combined. Spread batter into the prepared pan. Bake in a 350 oven for 20-25 min or possibly till a wooden toothpick inserted near the center comes out clean. Cold in pan on a wire rack. Spread with Orange Icing and cut into triangles or possibly bars. If diseired, garnish each with a walnut half. Store in an airtight container in the refrigerator for up to 3 days.
    5. Makes 36.
    6. ORANGE ICING: In a mixing bowl combine 1 1/2 c. sifted powdered sugar and sufficient orange liqueur or possibly orange juice (1-2 Tbsp.) to make an icing which is easy to drizzle.

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